Pasta al Tonno, or Pasta with Canned Tuna, is a dish from my childhood. It can be full-pantry meal, with canned a tomato sauce and canned beans to toss in. In this case, I chop up tomatoes that have been sitting on the counter and add (lots of) spinach. Either way, it’s the canned tuna that does it!

My favorite canned tuna? Genova Yellowfin Tuna in Olive Oil. Highly recommend!

Press Play to see how I make it, starting directly from the timestamp. Check out the other recipes, as well!

Pasta al Tonno

A pantry recipe that can also be made with fresh ingredients!

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Course Main Course, pasta

Cuisine Italian

Ingredients

  

• 1 lb pasta (any kind you like!)
• olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 8 plum tomatoes, chopped
• handful basil, chopped
• 3 cans Genova Yellowfin Tuna in Olive Oil (or similar), with the oil
• large handfuls baby spinach
• grated parmesan cheese, for serving

Instructions

 

• Fill a large pot of water to boil for the pasta.
• Heat olive oil in a large pan over medium heat.
• While the oil heats, add chopped onion and garlic to the oil. Salt lightly, and stir consistently.
• While the onion and garlic are browning, chop the tomatoes.
• Add the tomatoes into the pan with the onion and garlic, and toss thoroughly. Cover and simmer on low for 10-15 minutes, or until they begin to break apart.
• Add the chopped basil to the tomato sauce, and continue simmering until desired consistency.
• Add the canned tuna with its olive oil to the pan. Toss thoroughly. Cover again and warm through.
• Towards the end of cooking, add handfuls of baby spinach and toss to help wilt.
• Add the cooked pasta directly to the sauce, and toss in the pan so it is thoroughly coated and combined.
• Serve with grated parmesan cheese. Enjoy!

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